Sous Vide Cornish Skate Wing Recipe
This sous vide skate wing recipe from Michael Wignall is hard to beat: succulent white fish is paired with creamy velouté, orange curd and sunflower granola.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Zip-top bag
- Steamer basket
- Pot
- Saucepan
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Fine-mesh sieve
- Spatula
- Kitchen timer
- Plate
Ingredients
- 4 oranges, zest of
- 1 sprig of thyme
- 400ml of pomace oil (1)
- salt
- 2 oranges
- 150g of sugar
- 50g of orange juice
- 25g of butter
- 4 skate wings, small
- 1l water
- 50g of salt
- 40g of sugar
- 400g of borlotti beans
- 1 slice of Alsace bacon
- 2 garlic cloves
- 1 bay leaf
- 500ml of buttermilk
- 1l chicken stock
- 1 shallot
- 1 garlic clove
- 1 bunch of dill
- 1 knob of butter
- 400ml of fish stock
- 200ml of cream
- 5g of soya lecithin
- 10ml of lemon juice
- baby chicory
- 200ml of vegetable stock
- 3g of citric acid
- 5g of olive oil
- 125g of molasses
- 20g of honey
- 300g of rolled oats
- 50g of sunflower seeds
- 4 tbsp of linseed
- 100g of flaked almonds
- sunflower leaves
- sunflower sprouts
- freeze-dried mandarin
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